6 serves | 430 Cal (Per serving).

Ingredients:

• 1 pack of Roma Pasta Elbows
• 1 cup of peas
• 1 bay leaf

Sauce:

• 1 cup of cashews
• 2 big carrots, cooked and diced
• 1 cooked potato
• 5 tablespoons of yeast
• 2 tablespoons of garlic powder
• 3 tablespoons of olive oil (optional, you can use water or vegetable broth)
• 2 teaspoons of turmeric powder
• 1/2 cup of sugar-free vegetable milk (preferably not coconut milk)
• Salt and pepper to taste

Preparation:

1. Soak the cashews for 40 minutes in boiling water.
2. Cook the pasta as instructed on the package. Add some salt and a bay leaf to the boiling water.
3. Cook the peas separately.
4. To make the sauce, put all ingredients in the blender and run it until you get a yellow smooth mix.
5. Add more liquid (milk, oil, broth, or water) if the mix is too thick.
6. Taste it and add more seasonings if you think it needs it.
7. Warm up the sauce in a pot (low heat) and then add the pasta.
8. Serve it on a plate and scatter the peas all over the pasta.